Kkwarigochu Myeolchi Bokkeum (Stir-Fried Anchovies and Shishito Peppers)
A stir-fried side dish of tiny dried anchovies toasted in a dry pan, then simmered with shishito peppers in a savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The secret is to toast the tiny dried anchovies first in a dry pan without oil to remove fishiness and shake off crumbs. Soften the shishito peppers in the reduced sauce before mixing in the anchovies to keep them tender rather than hard. Stir-fried dry without excess moisture, it makes a wonderful side dish for the week or for packed lunches.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)30, 150 g
- Tiny dried anchovies70 g (1 cup)
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Water1/3 cup
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
Steps
Prepare the ingredients
It is about 30 shishito peppers (kkwari-gochu), 150g.
Tiny dried anchovies (jiri myeolchi), 1 cup heaped.
Cut the peppers
Cut the shishito peppers into 3 to 4 bite-sized pieces.
Stir-fry the anchovies
Without adding oil, toast them crisply in a heated pan to remove any off-odors, then place them in a strainer and shake to remove crumbs.
Simmer the shishito peppers
In a deep pan, add 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, 1 tbsp mirin (cooking rice wine), 1 tbsp corn syrup (mulyeot), and 1/3 cup water, then bring to a bubbling boil...
Add the shishito peppers and stir-fry.
Stir-fry until the peppers soften and absorb all the sauce.
Add the anchovies and finish
Add the anchovies and toss to combine.
The anchovies had a strong saltiness, so I balanced the seasoning by adding 1/2 tbsp sugar.
Turn off the heat, add 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds to finish.
Complete
The process is really simple.
I think the aroma of shishito peppers pairs so well with anchovies because it removes any fishiness.
When stir-fried dry like this without moisture, it lasts as a side dish for a week and is great for packed lunches.
Ppunwife's tips
- Toast them crisply in a heated pan without oil to eliminate unpleasant odors, then shake in a strainer to get rid of crumbs.
- The fresh aroma of shishito peppers helps eliminate any fishy odor from the anchovies, making them a great pairing.
FAQ
How do I remove the fishy smell from the anchovies?
Toast the anchovies crisply in a heated pan without oil to cook off the off-odors, then sift through a strainer to remove fine crumbs.
How can I adjust the seasoning if the anchovies are too salty?
If the anchovies themselves are quite salty, it helps to add about half a tablespoon of sugar at the final step to balance the saltiness.
How long can I keep this side dish?
If stir-fried completely dry without excess moisture, it can be kept for a week as an everyday side dish or packed lunch banchan.
